Mexican Pork Stew

By Tamipri

Ingredients

• 6 green onions, trimmed
• 1 bunch cilantro
• kitchen string
• 2 1/2 lb. boneless pork shoulder roast
• 1 tsp. salt
• 1 tsp. pepper
• 3 garlic cloves
• 1 (10 oz.) can mild red enchilada sauce
• 2 medium baking potatoes, peeled and diced
• 10 (5 1/2") soft taco-size corn tortillas
• 2 (11 oz.) cans yellow corn with red and green bell peppers
• salt to taste
• Toppings: lemon wedges, diced onion, shredded cabbage

Preparation

Step 1

Tie green onions and cilantro together with kitchen string. Trim and discard fat from pork, and cut pork into 1/4" pieces. Season with salt and pepper. Cook pork, in batches, in a large Dutch oven over medium-high heat 5-7 minutes or until browned. Bring pork, garlic and 6 cups water to a boil; skim fat, and discard. Cover, reduce heat to low, and simmer 30 minutes or until meat is tender. Stir in onion and cilanto bundle, enchilada sauce, and potatoes. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or just until potatoes are tender.

Meanwhile, heat tortillas, 1 at a time, in a hot nonstick skillet over medium-high heat 20-30 seconds on each side. Wrap tortillas in a towel to keep warm. Remove and discard onion-and-cilantro bundle. Increase heat to medium. Stir in corn, and cook, uncovered, stiriring occasionally, 8-10 minutes or until thoroughly heated. Season with salt to taste. Serve soup with desired toppings and warm tortillas.